Lime Chicken with Ancho Chili Sauce
Source of Recipe
catgurrl/Golden Annie's Mesquite Bar and Grill
List of Ingredients
Ancho Chili Sauce
3 dried ancho chilies, stemmed, seeded, torn into pieces
2 Tbsp fresh lime juice
1/2 cup mayonnaise
2 Tbsp (packed) brown sugar
1 Tbsp chopped fresh oregano
1 tsp chopped fresh rosemary
1/2 tsp ground cumin
Southwestern Lime Chicken
1/2 cup fresh lime juice
6 Tbsp soy sauce
1/4 cup vegetable oil
2 Tbsp sugar
2 Tbsp chopped fresh oregano
1 Tbsp chopped fresh rosemary
1 Tbsp minced garlic
1-1/2 tsp chili powder
1/2 tsp cayenne pepper
8 skinless, boneless chicken breast halves
8 slices Monterey Jack cheese
Recipe
For the Ancho Chili Sauce: Place chilies in a medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
Puree chilies, 3 tablespoons of the soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.)
For the chicken: Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in a 13x9x2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
Set out black beans, rice, lettuce, salsa and hot flour tortillas to go with the chicken.
Makes 8 servings,
1-1/4 cups ancho chili sauce.
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